A pesto with no cheese and no nuts… it’s possible.

Essentially, process basil, artichoke hearts, lemon juice, oil, garlic, salt, nutritional yeast and sunflower seeds in a food processor and adjust to taste. Quantities can be adjusted to what you have on hand, but for posterity’s sake these are the quantities I used today:

1/3 cup packed, whole fresh basil leaves
1 Tbsp dried basil
Juice of 2 large lemons
2 Tbsp packaged lemon juice
1 1/3 cups sunflower seeds
15 cloves frozen garlic
2 cups artichoke hearts marinated in oil, drained (reserve oil)
1/2 cup oil from artichoke hearts
1/3 cup olive oil
1/3 cup nutritional yeast
1 tsp salt

It was yummy.